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Jitokko features cooking on a charcoal grill. The savory flavor of the meat is sealed in by cooking only the outside, so the meat is served mostly rare to give full enjoyment of the taste. We recommend eating it with ponzu vinegar and grated daikon radish or with red yuzu pepper, and it can be enjoyed cold as well as hot. The free-range Miyazaki Jitokko chicken is exceptionally tender and juicy, with a wonderful savory flavor. We are proud of our delicious food and work hard to keep our consistently high quality and great taste to ensure that our customers enjoy it to the full. Our second floor, with cushion seating, is ideal for formal parties and we also have a private room for families. Children love our nanban (sweet and peppery vegetable sauce) chicken.

This dish sets off the taste of the Kuroge Wagyu (Japanese black beef). The beef is domestically-produced, but not by a specifically-designated region. The restaurant simply uses the highest-quality and most delicious variety at any given time. Otsuki Sirloin is made with Kuroge Wagyu rib roast graded higher than A4. It is characterised by its softness and the sweetness of its fat. Often sold at below cost price, it works out as a very reasonable way to eat delicious meat. Savor the pure beef flavor. All of the restaurant’s meat is selected from trustworthy suppliers. Some meats are even sold at less than cost price. The staff put a stronger emphasis on quality of food and service rather than profit, so that customers can freely enjoy yakiniku (grilled meat) at low prices. The hall on the second floor can accommodate 27-28 people and is the perfect venue for golf competitions, receptions, meetings, parties, and gatherings. They also have meal plans starting from 2000JPY per person (excluding drinks) and can

We give customers such a warm welcome that they even come and have a leisurely lunch with us on their days off. We serve a huge variety of dishes, from our yakitori (grilled chicken skewer) and kamameshi (rice, meat and vegetable cooked in an iron pot) specialties, to salad. We offer a selection of beverages, including locally produced sake and shochu (Japanese alcohol). On weekends and public holidays we open from lunchtime, which means that women and single diners are most welcome to pop by. Please feel free to consult with us and make inquiries about our banquet menu

Irrespective of the kind of skewer dish, we are dedicated to savoring the beauty of the moment given by each ingredient. Due to this, we use only high-grade charcoal and grill our dishes over charcoal. Definitely come and taste the beautiful flavor of our ingredients through the salt and salted miso, made with our secret recipe. Free-range "Kirishima chicken," raised for seventy days, is exceptionally lean and mostly devoid of that characteristic smell of chicken. Sent directly from the place it was reared, the chicken meat is immediately prepared and served that day. Also, take the time to savor the briefly boiled "toriwasa" chicken breast, imbued with the freshness of life. We are not only particular about the main ingredients. We also pay attention to the things that bring out their flavors-the high-grade charcoal, the wasabi with the toriwasa and the restaurant-made salted miso with grilled skewers. Our spacious armrest chairs and marble counters are suitable even for birthdays and anniversaries. On those

The representative traditional flavor of Charbon was created by a chef of from a previous generation. The prawns and baby squid are baked in a cocotte with garlic, oil and tomatoes and served hot to your table with a baguette. The Etajima Chicken is raised outdoors and fed specifically. The Taoshita Beef is raised at the foothills of the mountains. We also have Iwami Pork which is prized in Japan. Each of these ingredients is chosen after a personal visit to the farm. Even if you stop in by yourself you will get a warm reception from the staff here. If you have difficutly choosing the right wine, just leave it up to the manager, who is also a sommelier! There is always lively and fun conversation to be had over at the counter seating, which will certainly have you wanting to come back and visit again. Inside you will find warm lighting and a comforting wood interior. Great for couples looking to quietly relax with a glass of wine, or for a ladies' night out. The time spent here will surely be a luxurious expe

We serve thicker cuts because the meat is extra tender. If you want to fully experience the sumptuous flavor of beef tongue, we highly recommend this item, which is carefully prepared. You can try our "Wagyu Sankaku Bara" (Japanese beef belly triangle), the "Wagyu roast" (Japanese beef), the flavor of which is enhanced by a moderate amount of fat, and our popular "Wagyu Special Kalbi" (marinated short ribs), which feature a tender texture. Here, you can enjoy any kind of Wagyu cut you want! Our entire staff is committed to serving you. They pay special attention to making the place more comfortable for you. You can relax and stretch your legs out in the Horigotatsu (dug-out seats), which can accommodate around thirty guests. It's a place where you can fully enjoy the atmosphere while feasting on your favorite meat dishes.

Our Okonimiyaki pancake is stuffed with seasonal vegetables, bacon and cheese, and goes well with wine. The tomato, slowly roasted until sweet, adds an accent to the dish. The chef puts his heart into this dish sure to surprise and delight you. He is particular not only about the vegetables, grown on his family farm, or the fresh seafood, but also about the sauces and salt used to bring out their flavors. Home made salt is used in the "Assortment of grilled seasonal vegetables, accompanied by bagna cauda sauce". "My customers trust me with their precious time, so I spare no efforts to ensure they enjoy themselves as much as possible", the chef tells us. Evidence of that deep consideration for customers can be found throughout the restaurant, which feels like a hiding place from the moment you enter the entrance tucked away in the back. The atmosphere is comfortable and laid back. There is a table for four as well as seats for eight at the counter, while the second floor, which is completely private and has se

Fried half-chicken has long been enjoyed locally in Kushiro and Otaru regions of Hokkaido. With "Kaburitsuki Spring Chicken," the chef recreates the dish with his original techniques. He prides himself on the chicken which is so tender that even small bones can be eaten. It also goes well with beer. Another hit on our menu is our extra-large "hokke" (a type of mackerel), shipped from Rausu, a region famous for producing hokke, which is presented stunningly in "hiraki" style where the fish is opened up whole. The deep flavor of thick, fatty meat and the hearty portion of the fish hanging off the plate is enticing. At Kushirokuya, we strive to recreate the comforts of home. We keep in mind to be a place with a homey atmosphere where customers feel like they have returned to their homes. Please come visit us for a relaxing meal.

Marinated overnight in a special sauce and double-fried the next day. Added to the crisp aroma and the refreshingly sweet sauce, spicy pepper completes the harmonious trinity. For our lamb meat, we use the shoulder roast of delicious, high-quality New Zealand bred lambs. With few of the peculiarities characteristic of lamb, it's famous for how easy it is to eat. For our Sangenton pork, we use pork belly from herb-fed pork raised in Canada. Both are easy to eat and so delicious that your chopsticks will move on their own. At this restaurant, we don't do service by the book. By considering things like the pleasure of being greeted with a smile and the joy of being treated with attention to detail, we hope to instill a dedication to the little things in our staff. A five-minute walk from Sapporo Station on the city subway line. "Hokkai Shabu Shabu Kita 2 Jo" boasts all-you-can-eat meat of superior quality. We welcome everything from large banquets to individual diners. We host banquets following concerts or work